This Chicken Risotto Recipe is the kind of meal that makes you look like a better cook than you actually are. Tender chicken and creamy rice with a hint of lemon, it's the perfect comfort food!
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Chicken and rice pair together so well, and risotto is the perfect way to combine these favorites. This creamy chicken risotto is made from Arborio rice, which absorbs the flavors of the chicken stock as it cooks. The result is a rich and creamy dish with a perfect texture!
To make this recipe even more delicious, I've added a good helping of parmesan cheese, lemon juice, thyme, and fresh basil. Parmesan cheese adds a nice nutty flavor, while lemon juice brightens the dish up. The herbs add an amazing aroma and flavor - you won't believe how simple this chicken risotto recipe is once you've tasted it!
What Is Risotto?
Risotto is an Italian dish that gets its creamy texture from the starches released by short or medium-grain rice (such as Arborio) when cooked.
The key to making a successful risotto is to cook it over low heat and add the broth slowly, stirring constantly with a wooden spoon. This way, each grain of rice absorbs the broth and releases its own starch, which creates a creamy consistency.
Be sure to cook your chicken risotto in a large pot or dutch oven, as it usually doubles or triples in size as it cooks!
Why You'll Love This Chicken Risotto Recipe
- Quick and easy recipe. This chicken risotto recipe is simple enough to make on a weeknight yet fancy enough to serve as a dinner party main course! Most of this recipe is cooked in one pot, so clean-up is a breeze.
- Use up leftover chicken. This recipe is a great way to use up leftover chicken pieces. You can even use a rotisserie chicken to make this dish even easier! Simply chop the chicken and add it to the rice as it cooks.
- Creamy consistency. The starchy rice gives this creamy risotto its signature texture - without the use of heavy cream! Your whole family will love this creamy rice dish.
Ingredients For Chicken Risotto
- Olive oil
- Chicken breasts
- Thyme
- Chicken broth
- Butter
- Arborio rice
- Shallot
- White wine
- Parmesan cheese
- Lemon juice
- Garlic cloves
- Salt
- Black pepper
- Green onion
- Basil
For the exact amounts needed, please see the recipe card below.
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Creamy Chicken Risotto Recipe
Equipment
- Enameled Dutch Oven
- Chef's Knife + Pairing Knife
Ingredients
- 1 tablespoons olive oil
- 1 ½ pounds chicken breasts (cubed, see note)
- 1 teaspoon thyme
- 4 cups chicken broth
- 2 tabelspoons butter
- 1 ½ cups arborio rice
- ⅓ cup shallot (minced)
- ½ cup white wine
- ⅓ cup parmesan chese
- 3 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup green onion (minced)
- 2 tablespoons basil (fresh, chopped)
Instructions
- Heat the olive oil in a deep pot or dutch oven on medium until shimmering.
- Season the diced chicken with thyme.
- Brown the chicken in the pot in 2 batches, remove once browned.
- In a small saucepan, warm the chicken broth on low heat.
- Add the butter to the pot and melt.
- Add the rice and shallot, stir to coat in the butter and oil.
- Cook until very lightly toasted and the shallot is sweating, about 3 mimnutes.
- Add the chicken back into the pot.
- Add the wine.
- Stir until almost evaporated.
- Add the chicken broth one cup at a time, stirring almost constantly.
- Stir until it's almost all soaked up by the rice.
- Repeat with the warm chicken broth until the arborio rice is cooked through.
- Add all of the remaining ingredients.
- Stir to combine, adjusting consistency with more broth.
- The finished risotto should be creamy.
Notes
Nutrition
How To Make Chicken Risotto
Step 1: Heat olive oil in a large pot over medium heat until shimmering. Season cubed chicken with thyme, then brown in two batches (about 3-4 minutes per batch). Remove and set aside. Meanwhile, warm chicken broth in a separate saucepan on low.
Step 2: Melt butter in the same pot. Add arborio rice and minced shallot, stirring to coat everything in the fat. Cook for 3 minutes until the rice edges turn translucent and the shallot softens and becomes fragrant.
Step 3: Return the browned chicken to the pot. Pour in white wine and stir until nearly evaporated. Add warm chicken broth one cup at a time, stirring almost constantly. Wait until each addition is almost fully absorbed before adding the next cup.
Step 4: Once the rice is tender with a slight bite (after about 20-25 minutes of adding broth), stir in parmesan cheese, lemon juice, minced garlic, salt, pepper, green onion, and fresh basil. Adjust consistency with additional broth if needed. The finished risotto should be creamy and flow slightly when spooned onto a plate.
What Can You Put in a Chicken Risotto?
I opted to add green onions, garlic cloves, and shallot to keep the flavor profile light and fresh. However, you can add so many things to your chicken risotto! Here are some ideas:
- Mushrooms: stir in some fresh mushrooms for an earthy flavor.
- Green peas: add a pop of color with some fresh or frozen peas.
- Spinach: stir in some spinach for even more nutrients.
- Bacon: bacon and chicken risotto is a match made in heaven!
- Tomatoes: add some cherry tomatoes for a tangy twist.
- Artichoke hearts: artichoke hearts add a wonderful flavor to the rice.
- White or yellow onion: swap out the shallot for some diced onion.
- Mozzarella cheese: Gooey mozzarella will make this chicken risotto even cheesier!
Chicken Risotto Recipe FAQ
Yes, substitute the white wine with an equal amount of chicken broth plus 1 tablespoon of lemon juice for acidity. The wine adds depth of flavor, but the dish will still be delicious without it.
This usually happens from over-stirring or using too much liquid too quickly. Stir frequently but not constantly, and let each addition of broth absorb before adding more. Also ensure you're using arborio rice, not regular rice.
Arborio rice is the traditional choice for risotto. It has a higher starch content than other kinds of rice, which helps to give the dish its creamy texture. If you can't find Arborio rice, you can also use Carnaroli or Vialone Nano varieties. Look for short or medium-grain rice that is labeled "risotto rice" if you're unsure!
Risotto is done when the rice is al dente, meaning it still has some texture. You should be able to bite into the grains without them being crunchy. The dish should also have a creamy consistency - not too runny or thick.
While constant stirring isn't absolutely necessary, frequent stirring (every 30 seconds or so) is important. This releases the starch from the arborio rice, creating that signature creamy texture without adding cream.
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